Been wanting to do this for a while. Used Charlie Andersons “ultimate” recipe minus the diastatic malt powder. Made in a 6x9 ooni pan. Cheese was a mix of muenster, low moisture mozz and mild cheddar. Topped with hot dogs, Skyline hot sauce and chili.
Used only 4 times before they stopped using it
I've been stretching straight from the fridge recently but I went back to taking it out of the fridge two hours before. Bringing the dough to room temp gives you so much more browning.
Homemade pizza is something I genuinely think everyone should be able to do.
Shout-out to "7th floor Pizza". His recipe has produced another perfect Pizza. 65% hydration.
https://youtu.be/COvTl7pxDvk?is=K5FqKND517hwLCTa
Only difference is, I used 20% Caputo nuvola super and 80% Caputo Pizzeria.
Funny side story, I ran out of propane mid-cook on the last pizza. I had to improvise and I used the home oven.
550° f bottom rack on steel for 6 minutes then top rack broiler for 3 minutes. Came out spectacular as well.
Made it using sourdough discard. It was good! Did I use enough cheese for a typical detroit? Im wondering if maybe I should have crowded the edges more for more frico
Some pizzas on the gas powered ooni today.
Flour: 00 flour
Hydration: 70%
Fermentation: 72h cold ferment
Baked at 310C for 4 minutes on a steel.
Result: crispy pizza with airy rim.
18": same day, 523g dough ball at 60% hydration. Crushed some Bianco DiNapoli tomatoes added a bit of basil, garlic, oregano . Topped lightly with 1/2" wide grated whole milk Grande, fresh basil from my planter, onions, pepperoni, Italian fennel sausage I made, coarse ground beef thatI ground myself, hot peppers from my planter and then some fresh mozzarella for good measure. Came out awesome! I've avoided using my indoor oven all summer, too hot outside but today was a great day for pizza!!
What do u think ? I want to improve 👍
Passed through Regina Saskachewon and an acquaintance.insisted that i have an all dressed pizza. It's a thick crust pizza that's kind of like an open faced toasted sandwich where all the meat is layered under the cheese. After baking they drain the pizza of the grease from the cold cuts.
I definitely wouldn't get all dressed again but if i lived here I'd definitely figure out my optimal order!
Baked in my Oonj Koda 16. This is a 63% hydration direct dough 2 day cold ferment. Aubergines for the baba ghanoush in the Ooni during the preheat. Ratios included.
- Garlic and parsley prawns
- Piquillo peppers
- Red onion
- Harissa paste in the tomato sauce
A few things that I think made this turn out well:
- With a hot kitchen, using fridge cold water during kneading until the dough temp measured 23c
- Two rounds of stretch and folds once kneaded to build even more gluten
- Kicking off the bulk ferment at RT until I noticed a bit of rise, then putting it in the fridge
- Balling 5 hours before baking, and leaving them to proof at RT. Made for lovely, workable dough that stretched easily without losing any air
Getting to the point where I know what'll get me consistently great dough regardless of timings and ambient temperature has taken a while but it feels good to be here!
My father’s best friend was a Navy Chef in a carrier back in the 60’s. He made a pizza dough that tasted exactly like sourdough bread. Was the best I’ve ever had and all these years later I still can’t figure out the recipe. Any suggestions or tips?
After making only plain pizza, I tried making a half margherita instead.
It came out pretty good.
1st time camping with the Roccbox and it’s perfect. Little room taken due to the folding nature and makes great pizzas. What a weekend
What do you guys think ? I want to improve